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Fidelini a LA Royale

A pasta dish of boiled fidelini served in chicken broth thickened with egg yolks and cream, topped with parmesan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and parmesan cheese are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,846 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Fidelini a LA Royale

Ingredients

Directions

Cook the pasta

  1. Boil the fidelini in salted water until tender.

  2. Drain the fidelini and add it to the chicken broth.

Make the custard and serve

  1. In a separate bowl, whisk together the egg yolks and cream.

  2. Stir the egg yolk mixture into the broth without boiling to thicken.

  3. Serve with grated parmesan cheese on the side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,846 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Cream + parmesan cheesetop 17% of all pairs
    Smell alikelow
    Cooked together1,566 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  3. Egg + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Chicken + creamtop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fidelini
Provides the pasta body that soaks up the broth and gives the dish its bite.
Egg yolks
Thicken the broth gently when stirred in off the boil, adding richness.
Cream
Adds fat and smoothness, softening the texture of the egg yolk mixture.
Chicken broth
Serves as the cooking liquid and savory base for the whole dish.

The step that matters

Stir the egg yolk mixture into the broth without boiling. Egg yolks scramble and curdle if they get too hot. Keeping the broth below a boil lets the yolks thicken it smoothly instead of leaving bits of cooked egg.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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